There’s something oddly satisfying about stuffing peppers with a savory mix and roasting them until they’re slightly charred. It’s a comfort that also feels a bit mischievous, like a secret midnight snack. The way the smoky paprika mingles with the sweet, roasted peppers? Pure magic in the dark.
Why I Keep Returning to This Dish
It’s simple, forgiving, and endlessly customizable. I love the smoky aroma that fills the kitchen, especially on chilly nights. Plus, it’s a no-fuss way to serve a comforting, veggie-packed meal that feels like a little celebration every time.
Deep Dive into the Flavors
- Bell peppers: Sweet, with a smoky char; make sure they’re ripe for best flavor.
- Ground beef or lentils: Adds hearty protein; use lentils for a vegetarian vibe.
- Onion and garlic: Layered aromatics that deepen the filling’s richness.
- Smoked paprika: Gives a warm, smoky kick—use chipotle for extra fire.
- Cheese: Melted, gooey, golden—parmesan or mozzarella work best.
- Fresh herbs: Chopped parsley or cilantro add bright, herbal contrast.
- Olive oil: Sizzles the filling; opt for good-quality for depth.
Gear Up for Stuffed Peppers
- Oven: To roast the peppers evenly.
- Baking dish: Holds the peppers during baking.
- Serrated spoon: Scooping out seeds and membranes.
- Pan: Cooking the filling.
- Knife: Cutting and chopping ingredients.
Step-by-Step to a Cozy, Creepy Feast
Step 1: Preheat your oven to 190°C (375°F).
Step 2: Slice the tops off 4 large bell peppers, scoop out seeds and membranes.
Step 3: In a pan, heat a splash of olive oil over medium heat. Add 1 diced onion and 2 minced garlic cloves. Cook until translucent, about 5 minutes.
Step 4: Stir in 200g cooked rice, 150g cooked ground beef or lentils, and a handful of chopped herbs. Season with salt, pepper, and smoked paprika.
Step 5: Stuff the peppers with the filling, pressing gently. Place in a baking dish, and cover with foil.
Step 6: Bake for 30-35 minutes, until peppers are tender and filling is bubbling.
Step 7: Remove foil, sprinkle with shredded cheese, and bake for another 5 minutes until melted.
Step 8: Let rest 5 minutes before serving to allow flavors to settle.
Creepy Cooking Checkpoints & Tips
- Peppers should be firm but yielding when pierced. If they’re too hard, bake longer.
- Filling should be hot and bubbling before adding cheese—no pinkness.
- Cheese melts beautifully when baked uncovered for the last 5 minutes.
- If peppers release too much water, drain off excess before baking to prevent sogginess.
Common Mistakes & How to Fix Them
- Peppers collapsing or tearing during stuffing.? USE a sharp knife to cut peppers cleanly, avoiding squished edges.
- Cheese not melting or bubbling.? Bake uncovered for the last 5 minutes to crisp the cheese.
- Peppers releasing too much water and sogging.? Drain excess water from peppers if they leak during baking.
- Cheese not melting properly.? Ensure filling is hot and bubbly before adding cheese.
Stuffed Roasted Peppers with Savory Filling
Ingredients
Equipment
Method
- Preheat your oven to 190°C (375°F) to get it ready for roasting the peppers.
- Use a serrated spoon to carefully cut off the tops of the peppers and scoop out all the seeds and membranes, creating a hollow cavity inside.
- Heat a splash of olive oil in a pan over medium heat. Add the diced onion and cook until it turns translucent and fragrant, about 5 minutes, filling your kitchen with a sweet aroma.
- Add the minced garlic to the pan and cook for another minute until it releases a warm, inviting smell.
- Stir in the cooked rice, ground beef or lentils, chopped herbs, smoked paprika, salt, and pepper. Mix everything well so the spices coat the filling evenly.
- Stuff each hollowed pepper with the filling, pressing gently to pack it in, and place them upright in a baking dish.
- Cover the dish with foil and bake in the preheated oven for 30 to 35 minutes, until the peppers are tender and begin to blister and char slightly on the edges.
- Remove the foil, sprinkle shredded cheese over the peppers, and bake uncovered for another 5 minutes until the cheese melts into a gooey, golden layer.
- Once out of the oven, let the peppers rest for about 5 minutes. This allows the flavors to settle and makes them easier to serve.
- Garnish with extra chopped herbs if desired, then serve hot with a side salad or crusty bread for a cozy, satisfying meal.
Leave a Reply